- 2 (4 oz) balls of fresh burrata
- ½ cup pomegranate seeds
- 2 ripe but still firm fuyu persimmons, peeled and diced into ½" cubes
- extra-virgin olive oil
- black pepper, to taste (optional)
- mint leaves, as garnish
Carefully break the burrata open and spread it out on a serving plate. Top it with the pomegranate seeds and diced persimmons. Drizzle with olive oil and give it a good grind of black pepper if you like. Garnish with mint leaves.